Simple roasted veggies – served here with a delicious rich herbed cheese sauce

Easy dinner recipes are often our favourite dinners.. A few cold weather days and our comfort cravings head towards simple roasted veggies – served here with a delicious rich herbed cheese sauce.. Summers freshness rolling into autumns comfort food 🍂🍁⁠
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INGREDIENTS⁠

Veggies:⁠
🍠 Selection of root veggies of choice, chopped (we used carrots, pumpkin, and potatoes)⁠
🍠 1 tablespoon olive oil⁠
🍠 1 ½ teaspoons za’atar spice or your fav spices⁠
🍠 sea salt and ground black pepper, to taste⁠
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Cheese sauce:⁠
🍠 1 cup mixed herbs, packed tightly (we used parsley, dill, thyme & basil), plus extra for garnish⁠
🍠 1 garlic clove, peeled⁠
🍠 2 tablespoons olive oil⁠
🍠 1 tablespoon lemon juice⁠
🍠 sea salt and ground black pepper, to taste⁠
🍠 1 Herb Garlic Vegan Dairy cheese⁠

METHOD⁠
Preheat the oven to 180C. Line a large baking dish with parchment paper⁠

Place the chopped veggies in ae baking dish and toss them with the olive oil, za’atar, salt and pepper. Once the vegetables are evenly coated, spread them out into a single layer and slide the dish into the oven. Roast the vegetables for 1 hour, taking them out at the halfway point to stir them up and flip them over

Make the herbed yogurt sauce: In a food processor, combine the herbs, garlic, olive oil, lemon juice, salt, and pepper. Pulse the machine a few times until everything is finely chopped, scraping down the sides of the bowl with a spatula if necessary. Add the Herb Garlic cheese to the food processor and pulse until the sauce is fully combined. Check the sauce for seasoning and adjust if necessary⁠

To serve: Spread the herbed yogurt sauce out on the base of your serving plate. Pile the roasted root vegetables on top of the yogurt sauce. Garnish with herbs!⁠